bevw wrote:
have a creamed shortening base, instead of melted butter.
Most recipes that call for melted butter -- and quite a lot
of recipes that call for butter that isn't melted -- do just
fine when I substitute walnut oil. I imagine that almond
oil would work just as well.
--
Joy Beeson
http://joybeeson.home.comcast.net/
http://roughsewing.home.comcast.net/
http://n3f.home.comcast.net/ -- Writers' Exchange
west of Fort Wayne, Indiana, U.S.A.
where the fall weather is so pleasant that it's making us
nervous.
(Never mind; there's a big blob of wet, cold weather headed
our way.)
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